Cheesy Pizza Rolls
These cheesy pizza rolls are quick to make, hand-held, and perfect for busy weeknights or game-day snacking. Filled with mozzarella, Parmesan, and beef pepperoni, they're baked until golden and delicious.
Ingredients
Pizza Roll Ingredients
- 2 tubes refrigerated pizza crust Store-bought or homemade
- 0.5 teaspoon garlic salt To taste; start with 1/2 teaspoon per crust
- 1 teaspoon Italian seasoning To taste; about 1/2–1 teaspoon per crust
- 1 cup shredded mozzarella cheese Use whole-milk for best melt
- 0.5 cup grated Parmesan cheese
- 1 cup sliced and chopped beef pepperoni Substitute with cooked, crumbled beef sausage or diced veggies for a vegetarian option
- Marinara sauce For dipping (store-bought or homemade)
Instructions
Preparation
- Preheat the oven to 425°F (218°C) and position a rack in the center.
- Lightly flour a large work surface.
- Unroll one tube of dough and roll it out to smooth any seams; repeat with the second tube.
- Sprinkle garlic salt and Italian seasoning evenly over each crust and press gently.
- Distribute shredded mozzarella and Parmesan evenly, leaving a ½-inch border.
- Scatter the chopped beef pepperoni over the cheese layer and press towards the center, keeping the border clear.
- Starting from a short end, roll the dough into a tight log, pinching the seam to seal. Repeat with the second crust.
- Slice each log into 1-inch sections and transfer to a lightly greased baking sheet, seam-side down.
Baking
- Bake for 10–12 minutes or until the tops are golden brown and cheese is bubbly.
- Let the rolls rest for 2–3 minutes before serving warm with marinara for dipping.
Notes
For a lower-sodium version, use low-sodium beef pepperoni. For softer rolls, add a touch of olive oil over the crust before layering cheese. Keep an eye on the oven to prevent over-browning.